Name: Crisp snapper and snake bean salad with Thai basil, soy and ginger
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gm snake beans, cut into 4cm pieces; 1 cup (firmly packed) each Thai basil and coriander; 100 gm bean sprout; 3 spring onions, cut into julienne; 1 long red chilli, thinly sliced; For deep-frying: vegetable oil; 600 gm snapper fillet, skin on, cut into 3cm-wide pieces; For dusting: cornflour; To serve: toasted sesame seeds and steamed jasmine rice; Soy and ginger sauce; 60 ml (¼ cup) soy sauce; 50 ml kecap manis; 1 tbsp black vinegar; 5 gm (1cm piece) ginger, cut into julienne; Splash of chilli oil, or to taste

Crisp snapper and snake bean salad with Thai basil, soy and ginger

Australian Gourmet Traveller recipe for crisp snapper and snake bean salad with Thai basil, soy and ginger.

Serves 4

Cook

30M

Ingredients

500 gm snake beans, cut into 4cm pieces

1 cup (firmly packed) each Thai basil and coriander

100 gm bean sprout

3 spring onions, cut into julienne

1 long red chilli, thinly sliced

For deep-frying: vegetable oil

600 gm snapper fillet, skin on, cut into 3cm-wide pieces

For dusting: cornflour

To serve: toasted sesame seeds and steamed jasmine rice

Soy and ginger sauce

60 ml (¼ cup) soy sauce

50 ml kecap manis

1 tbsp black vinegar

5 gm (1cm piece) ginger, cut into julienne

Splash of chilli oil, or to taste

Method

Main

1.For soy and ginger sauce, whisk ingredients in a bowl to combine, set aside.

2.Blanch snake beans until just tender (30 seconds-1 minute), refresh, drain and transfer to a large bowl. Add herbs, bean sprouts, spring onion and chilli, toss to combine and set aside.

3.Preheat vegetable oil in a deep-fryer or large saucepan to 180C. Dust snapper in cornflour, shake off excess, and deep-fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit).

4.Divide salad and snapper among plates, drizzle with soy and ginger sauce, scatter with toasted sesame seeds and serve with steamed jasmine rice.

Styling by Alice Storey

Styling by Geraldine Muñoz